step 1
Preheat the oven to 375F. In a large bowl combine the chopped pears, cranberries, cranberry sauce, brown sugar and 1 teaspoon of pumpkin pie spice. Mix ingredients thoroughly and transfer to a large casserole dish. Bake covered for 30 minutes.

step 2
In the meantime, sift together the flour, cornmeal, sugar, baking powder and 1/2 teaspoon of pumpkin pie spice. Next using a pastry blender cut in the butter to form large pea-size crumbs. In a smaller bowl, combine the egg pumpkin and half-and-half. Add the pumpkin mix to the flour and stir until just combined.

step 3
Remove the fruit from the oven and spoon the biscuit topping over the top. Sprinkle with the turbinado and bake for another 30-40 minutes (or until a toothpick inserted in the center comes out clean), uncovered. Serve warm with whipped cream.

Salmon fillet and cabbage with bacon

Salmon fillet and cabbage with bacon

Ingredients:

6 pieces of bacon, sliced into batons

1/2 red onion, thinly sliced

1/4 head of cabbage, shredded

1 tbsp water

4 salmon fillets

1 tsp olive oil

1 tsp butter

Preparation:

Cook the bacon in a wok for about 3 minutes, add the onion and cook until soft. Add the cabbage, stir frying for about 3 minutes. Add the water, cover and steam until crisp tender. Set aside and keep warm.

Season the fillets with salt and pepper, then saute in the butter and oil until just done and firm. Splash with tamari soy sauce, if desired, and serve with the cabbage.

Take a deep breath. Position the tip of the knife blade & plunge it through to the cutting board to separate the lobster?s head & tail. Lobsters can have the body parts cut off & still be moving. Refrigerate to keep it fresh.

When bisque is ready, stir in starch with cream. Stir over medium fire till thickened.

(Optional) If you?re using brandy, you may wanna remove the pot from the heat & pour in the cognac before stirring in the flour (step 9). Ignite the cognac with a long kitchen match & let the alcohol burn off.

Add the half-cooked lobster meat just before serving. Do not overcook.

Add wine & season to taste. Serve piping hot & garnish with parsley.

(Sauce for Steamed Lobster)
Mix well 1 tsp of flour with 1 tbs of water.

Bring ½ cup of bisque to boil & add starch to thicken the sauce. Add a dash of wine to give flavour & dribble on to the Mouth-watering Lobster Tail.

In a small saucepan pour in the whipping cream and the coffee; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.

For the Custard:

Preheat oven to 325.
In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.
Pour the caramel sauce in a separate bowl and add in 1 1/2 cups of whipping cream.
Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.
Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.
Arrange 4 (6 oz.) ramekins in a roasting pan.
Divide the cream mixture among all the ramekins.
Pour enough boiled water (about 5 to 6 cups) to the roasting pan to come halfway up the sides of the ramekins.
Bake for 1 hour and 10 minutes.
When done, put the ramekins into the refrigerator for 40 minutes.
Preheat the broiler.
Take out the ramekins and sprinkle the top of each custard with a teaspoon of raw sugar.
Put the ramekins on a baking sheet and broil for 2 minutes, or until the sugar is melted and browned.
Refrigerate for at least 3 hours before serving.
Serve cold.

1. You need to moisten the puffball filets, I used a water bottle to spray them lightly.
2. Mix the flour with the salt and pepper in a flat dish. Dredge the moistened puffball filets in the flour to coat.
3. Heat the oil in a sautée pan until hot, then add the butter. Quickly fry the filets in the hot fat until lightly browned, about 2 minutes on each side. Place the cooked puffball filets on a covered platter.
4. Using the leftover hot oil and butter in the pan, sautée the minced onion until translucent. Add the white wine and simmer until reduced by half.
5. Add the vegetable broth, capers, and lemon juice and continue to simmer until the sauce thickens slightly. Remove from the heat and adjust the salt and acidity with lemon juice if needed. Add the chopped parsley and pour the sauce over the reserved puffball filets.

1. Blanch the sliced honey mushroom caps in a pot of water for a minute and drain.
2. Sautée the diced onion in the oil until soft, and add the minced garlic. Sautée for 2 minutes longer.
3. Add the paprika and the blanched mushrooms to the onions and garlic and cooke over medium heat for 10 minutes.
4. Add the can of V8, and cook for 10 minutes longer, until the liquid has reduced by half. Add the salt and pepper to taste, and serve over hot noodles or dumplings. Robert also likes this on bread.

Wash the Sweet potatoes and bake it in the oven at 350 degress F for 50 mins- 1 hour until cooked.Take it out, peel off the skin, mash it and mix all the ingredients.Take some of the mix and flatten it between your hands, into round shaped patties.Heat oil in a skillet over medium heat.Shallow fry until nicely brown on both sides.Serve hot!